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 Potatoe & Parsnip Casserole

INGREDIENTS:
1/2 lb. parsnips, peeled and chopped
1/2 lb. baking potatoes, peeled and chopped
1/4 cup shredded Swiss cheese
1 Tbs. grated Parmesan cheese
2 Tbs. milk
2 tsp. butter, softened
2 Tbs. freshly chopped parsley

DIRECTIONS:
Preheat oven to 375 degrees. Place parsnips and potatoes in a
steamer basket over boiling water. Cover saucepan and steam
10-12 minutes or until tender. Drain and return vegetables to
pan. Mash well. Stir in next 5 ingredients. Season with salt
and pepper to taste. Pour mixture into a buttered baking dish.
Bake 20 minutes until mixture is bubbly.

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 Creamy Potato Soup w/ Swiss

INGREDIENTS:
4 medium potatoes, peeled and quartered
1 small carrot, peeled and finely chopped
1/2 stalk celery, finely chopped
1 small onion, finely diced
1-1/2 cups chicken broth
1 tsp. salt
2-1/2 cups milk
3 tbsp. butter, melted
3 tbsp. flour
1 tbsp. parsley
1 tsp. pepper
1 cup shredded Swiss cheese

DIRECTIONS:
In a large saucepan, bring potatoes, carrot, celery, onion,
chicken broth and salt to a boil. Reduce heat; cover and
simmer until potatoes are just tender. Do not drain; mash
slightly. Stir in milk. In a small bowl, blend butter, flour,
parsley and pepper; stir into potato mixture. Cook and stir
over medium heat until thickened and bubbly. Remove from heat;
add cheese and stir until cheese is almost melted. Let soup
stand for 5 minutes.

Yield: 6 Servings


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 Garlic Flavored Mashed Potatoes

INGREDIENTS:
18 cloves garlic, peeled
1 cup olive oil
8 russet potatoes
4 tbsp. unsalted butter
1 cup heavy cream
1/2 cup Asiago cheese, grated 2 tbsp.
1/2 cup Parmesan cheese, grated
Salt and pepper, to taste

DIRECTIONS:
Put the garlic and olive oil in a heavy saucepan over lowest
possible heat and simmer until soft; 30 to 40 minutes. Drain
off oil Puree garlic; set aside. Meanwhile, prick potatoes
with a fork and bake in a 400 degree oven for 1 hour, or until
soft. While still hot, peel and mash. Melt butter in heavy
cream; whisk in pureed garlic. Stir into potatoes. Stir in
cheeses and season with salt and pepper. Spoon into a casserole
dish. Place in a 400 degree oven for 12 to 15 minutes or until
browned and bubbling.


YIELD: 12 Servings

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 Sweet Potato Bake

INGREDIENTS:
1 40-oz. can sweet potato
3/4 cup white sugar
1/2 cup melted margarine
2 eggs, beaten
1/2 tsp cinnamon
1 tsp vanilla

TOPPING:
1 cup brown sugar
1/3 cup flour
1/3 cup melted margarine
1 cup chopped nuts

DIRECTIONS:
Preheat over to 350 degrees. Drain and mash sweet potato. Add
all ingredients except topping. Mix thoroughly. Spread in 9x13
baking dish. Crumble together topping ingredients. Sprinkle over
sweet potato. Bake for 25 to 35 minutes.

YIELD: 8 Servings


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